If you follow my blog, you know I’m a big fan of pancakes. Banana, blueberry, buttermilk, pumpkin, flour no flour, maple syrup or not, you name it – I’m there. So in my latest quest to explore another pancake recipe I decided to make Peach pancakes. Why not? I love peaches, peaches love me – a match made in haven. Right? Wrong! This was a tough pancake journey, full of disappointments and regrets… but also aha moments and hope! And the result , or shall I say, the destination was worth every dish I dirtied in the process. Follow me on my peach pancakes journey and recollection and I’ll tell you what to do, what not to even attempt, and how to make the best, peachiest, healthy gluten free pancakes without tearing your hair off.
So at first everything was starting off pretty peachy indeed. I found a nice looking traditional peach pancakes recipe that I wanted to modify by substituting the white flour with almond flour, and sugar – with honey. Been there, done that, and so I was pretty optimistic. I laid out all my ingredients in front of me, including a pretty bowl of fruits with peaches and other fruity goodness, the sun was shining through my window and the setup looked very promising.
When the time came to put this all fine looking goodness into the mixing bowl, I decided to follow the traditional recipe and substituted the flour 1:1. Here is where the journey went uphill as I quickly realized that whatever the resulting mixture was in front of me, it definitely couldn’t be called dough, healthy or otherwise.
The consistency was too thin, but it smelled good and felt good and I went ahead and did my first batch anyways.
And I was promptly punished by pancake gods for that. Even though the pancakes were able to lift a bit and the bubbles effect was definitely there, as soon as I tried to flip the pancakes, I knew I was going to fail miserably. And yes, here is the proof of my failure, my future reminder to take traditional to gluten free conversions more seriously. Hey, at the end of the day, gluten is there for a reason. That stuff keeps things together, makes things puff and fluff and dance in so many ways almond flour would never be able to.
Despite my initial setback, I was determined to save the day. And saving the day I did! I added additional half a cup of flour into my dough mix, and vois la, the next batch did not disappoint. The resulting texture of these pancakes is delicate but not fragile. You should still flip with caution and use a very good spatula, but overall, the experience is consistent. The pancakes didn’t fluff too much, but I really liked the porous texture and the sour hint of buttermilk, that made the taste very similar to the traditional sourdough crepes my mom used to make when I was a kid. I was even tempted to try to make crepes instead of pancakes at some point, but decided not to push my luck this time and leave it for the next time.
Once the pancakes were ready, I turned my attention to peaches. This part was pretty straightforward, as I only had to substitute brown sugar for coconut sugar, and it worked out smoothly. The seared fruits caramelized slightly for a perfect consistency of a light confiture with just the right amount of sweetness and whole fruit pieces perfectly balancing the delicate texture of the pancakes. I served my creation sprinkled with a dash of pure maple syrup.
And so, the journey took me on a detour, but at the end, I was able to reach my delicious destination. See below for the final proportions used, and good luck on your own pancake journey! And don’t forget to share your own experience in comments so we can all learn from each other successes and failures.